A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is application/pdf
.
Characteristics of Fatty Acid Composition and Properties by Blending of Vegetable Oils
식물성 기름의 혼합을 통한 지방산 조성 및 이화학적 특성 변화
2012
Korean Journal of Plant Resources
식물성 기름의 혼합을 통한 지방산 조성 및 이화학적 특성 변화
As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and
doi:10.7732/kjpr.2012.25.5.624
fatcat:weo3shgcszgiphlm3b2mr6dvwu